Akademik Veri Yönetim Sistemi
Turkish Journal of Agriculture and Forestry, cilt.38, sa.2, ss.250-257, 2014 (SCI-Expanded, Scopus, TRDizin)
Te utilisation of whey is very important for preventing the waste of a protein- and lactose-rich dairy by product andprotecting the environment. Terefore, the objective of this study was to investigate the efect of whey use in tel (wire) kadayıf (a Turkishdessert raw material) production on microbiological and technological properties and sensory characteristics of tel kadayıf. For thispurpose, 3 experimental tel kadayıf samples were produced using diferent amounts (0%, 25%, and 50%) of fresh whey instead of waterin the production of raw tel kadayıf. Te samples were placed in plastic bags and vacuum packaging and stored in a refrigerator (4 °C).Storage period (1, 3, 5, and 7 days) analysis was performed. Te results of the research showed that nutritional value and sweetnessincreased, while the baking time decreased with respect to increases in the amount of whey used in tel kadayıf. As a result of a collectiveevaluation of the study fndings, it was concluded that a 25% whey addition and vacuum packaging would provide the most positivequality characteristics in tel kadayıf desserts.